Cabbage Sabzi Recipe - Homey, healthy yet delicious side dish made with cabbage, green peas and potatoes spiced with a few spices. Best served with roti or paratha.
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❤️About This Recipe
Gujarati Style: This is my mom’s recipe and I grew up eating this cabbage sabzi at least once a week.
In the Gujarati language, it is called kobi bateta nu shaak. If you translate it into English then kobi=cabbage, vatana=green peas, bateta=potatoes and shaak=sabzi or dry vegetable dish.
🧾Ingredient Notes
- Cabbage: It is a kind of vegetable that cooks very quickly. Also, cabbage stays fresh for weeks in the refrigerator. So I always keep it in the fridge and make this cabbage sabzi whenever I am short of time.
- Potato: It provides body and texture to the dish. When it comes to Indian cooking, I prefer to use Yukon gold or red skin potatoes.
- Green peas: Here I have used frozen peas. Here in the USA, I get the best quality frozen peas from Costco. It provides little sweetness to the dish which blends very well with cabbage. Trust me, cabbage and peas taste fantastic together.
- Curry leaves: It adds a nice aroma and a unique flavor to this kobi nu shaak. Do not skip it.
- Spice powders: Only 3 spice powders (turmeric, coriander and red chili powder) are added in this cabbage sabzi. All three are used in a little amount so you can have the flavor of cabbage and not the flavor of the overpowering spices.
👩🍳Step By Step Photo Instructions
1) Heat the oil in a pan on medium heat. Once hot add mustard seeds and let them splutter. Then add cumin seeds and let them sizzle a bit.
2) Add curry leaves and chopped green chilies. Saute for 30-40 seconds.
3) Add hing and turmeric powder.
4) Immediately add cabbage, peas and potatoes. Mix well.
5) Add salt, red chili powder and coriander powder.
6) Mix well so the spices are evenly coated with the veggies.
7) Cover and cook for 12-15 minutes or until veggies are fork-tender.
8) Do stir two-three times in between and make sure that shaak is not sticking to the bottom of the pan. Once potatoes are soft and tender, turn off the stove. Keep cabbage sabzi pan covered until the time of serving.
💭Expert Tips
If you are in rush then you can use a food processor to chop the cabbage. But there will be a difference. If you have shredded by knife then you will have a nice long shred which you won’t get using a processor. But if you don’t care, go with any method.
Slightly undercooked & crunchy cabbage or Completely cooked soft cabbage?
- If you like your cabbage to be on a little underdone side then keep the potato pieces smaller. So potatoes get cooked and cabbage still stays crunchy.
- If you like soft and cooked cabbage then keep the potato size as shown in the pic.
Variations:
- Follow the same procedure only for cabbage or cabbage-peas or cabbage-potato.
- You can add chopped or grated carrots as well.
Did you try this cabbage sabzi recipe? I’d love to hear about it! Click here to leave a review
📋 Recipe Card
Cabbage Sabzi (Kobi Bateta Nu Shaak)
Ingredients
- 2-3 tablespoons Oil
- ¼ teaspoon Mustard seeds
- ½ teaspoon Cumin seeds
- 1 Green chili finely chopped
- 6-7 Curry leaves
- ¼ teaspoon Hing (Asafoetida)
- ½ teaspoon Turmeric powder
- 3 cups Cabbage shredded
- ½ cups Green peas
- ½ cup Potatoes cubed
- ½ teaspoon Coriander powder
- 1 teaspoons Red chili powder
- Salt to taste
Instructions
- Heat the oil in a pan on medium heat. Once hot add mustard seeds and let them splutter. Then add cumin seeds and let them sizzle a bit.
- Add curry leaves and chopped green chilies. Saute for 30-40 seconds.
- Add hing and turmeric powder. Immediately add cabbage, peas and potatoes. Mix well.
- Add salt, red chili powder and coriander powder. Mix well so the spices are evenly coated with the veggies.
- Cover and cook for 12-15 minutes or until veggies are fork-tender. Do stir two-three times in between and make sure that shaak is not sticking to the bottom of the pan.
- Once potatoes are soft and tender, turn off the stove. Keep cabbage sabzi pan covered until the time of serving.
Notes
- If you like your cabbage to be on a little underdone side then keep the potato pieces smaller. So potatoes get cooked and cabbage still stays crunchy.
- If you like soft and cooked cabbage then keep the potato size as shown in the pic. Here I have used cabbage, peas and potatoes.
- Follow the same procedure only for cabbage or cabbage-peas or cabbage-potato.
- You can add chopped or grated carrots as well.
Jim D.
very good 😀
Kanan Patel
thank you